With roasted root vegetables, a duo of gourmet mashed potatoes and rustic homemade bread.


  • Slow Braised Short Ribs

  • 5 lb bone-in beef short ribs, cut crosswise into 2" pieces

  • Kosher salt and freshly ground black pepper, to taste

  • 3 tablespoons vegetable oil

  • 3 medium onions, chopped

  • 3 medium carrots, peeled, chopped

  • 2 celery stalks, chopped

  • 3 tablespoons of all-purpose flour

  • 1 tablespoon tomato paste

  • 750 ml bottle dry red wine (preferably cabernet sauvignon)

  • 10 sprigs flat-leaf parsley

  • 8 sprigs thyme

  • 4 sprigs oregano

  • 2 sprigs rosemary

  • 2 fresh or dried bay leaves

  • 1 head of garlic, halved crosswise

  • 4 cup slow-salt beef stock

  • Duo of Gourmet Potatoes

  • 3 white potatoes

  • 3 sweet potatoes

  • ¼ cup of milk

  • Roasted Root Vegetables

  • Ingredients:

  • 2 large carrots

  • 2 parsnips

  • 2 fennel bulbs

  • 2 beets

  • 2 celery root bulbs

  • Salt to taste

  • Extra virgin olive oil

  • 4 Tbs butter

  • 2 Tbs grainy mustard

  • ½ cup maple syrup


  • Ribs:

  • 1.

    Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.  Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; then lower heat to medium and simmer until wine is reduced by half (about 25 minutes). Add all herbs to pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

  • 2.

    Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper.

  • Potatoes:

  • 1.

    Cut 3 white and 3 sweet potatoes into large chunks and boil each type separately in two pots. When potatoes are fork tender, drain and rinse with cold water and transfer back to each pot. Mash white and sweet potatoes in each of their pots until no longer lumpy.

  • 2.

    Add 1/4 cup of milk, 2 tbsps of butter and 2 tbsps of grainy mustard of choice into the mashed white potato pot. Blend until smooth but not too runny, then add extra milk if needed to make mixture smooth. Add 2 tbsps of butter and 1/2 cup pure maple syrup to taste to the pot of sweet potatoes.  Put potatoes in decorators and press out individual shapes onto a parchment paper lined baking sheet. Bake the sweet and white potatoes at 400F until nicely browned, approx. 20 minutes.

  • Vegstables::

  • 1.

    Wash and peel carrots, parsnips, fennel, beets and celery root (before using celery root, peel and soak it briefly in water with a little vinegar to prevent it from browning).  Cut all into approx. the same thickness (as desired). Toss with olive oil and salt to taste.

  • 2.

    Arrange in an oven proof pan and roast at 400F for 30 minutes. Veggies should be soft yet still firm.

Nutritional information

Nutritional analysis per serving (38 servings)

  • Energy 372kj
  • Fat Total 27g
  • Saturated Fat 10g
  • Protein 10g
  • Carbohydrate 18g
  • Sugar 8g
  • Sodium 483mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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